Bits of Carey

Imagine tender root veg baked in thick cheesy leek sauce. After seeing Simply Delicious’s cheesy leek risotto , I could not stop fantisizing about leeks and cheese! In the fridge, I had a packet of prepared mixed root veg, leeks(a staple at home as I prefer them over onions) and smoked cheese(it’s my flavour of the month, no joke, I add it to everything!). So a cheesy veggie bake would suffice…satisfying on it’s own as a meatless Monday dish or as a side dish for a roast!

You will need:

Serves 2 – 4

500 g mixed root veg(carrot, butternut, sweet potato, potato)

vegetable stock

2 leeks, finely sliced

45 ml butter

45 ml flour

300 ml milk

200 ml cheese of your choice or a combination(smoked cheese, cheddar, blue cheese, parmesan)

1/4 cup fine bread crumbs

salt and pepper

30 ml parmesan cheese

Preheat the oven to 200 degrees

Parboil the veggies in prepared vegetable stock until tender(not mushy)

Saute the leeks in the butter until soft, stir in the flour and heat through, followed by the milk. Continue stirring over moderate heat until thickened. Remove the pot from the heat and stir in the cheese until well combined. Season.

Combine the veggies and cheesy leek sauce, spoon into a medium sized baking dish. Sprinkle with breadcrumbs and parmesan.

Bake for 30 minutes or until golden.

Happy Monday all! Wishing you a super week!

C xx